Gluten Free Chocolate Orange Christmas Pudding

Preheat the oven to 180°C / 160°C fan/ gas mark 4. Butter a 1.2 litre pudding basin, then cut 3 strips of greaseproof paper about 5 cm wide and lay 1 across the bowl so that it goes over the edges of the bowl. Now repeat with the other 2 strips to form a star shape in the bowl, then butter the paper.

Cut the orange into 5 even slices then place 1 slice on the base of the bowl and then arrange the remaining 4 evenly around the sides.

1. Bake the chocolate into pieces and place into a heatproof bowl with the butter. Sit the bowl over a pan of simmering water, ensuring that the water does not splash into the chocolate. Stir occasionally until the chocolate melts. Set aside to cool slightly.

Separate the eggs into two bowls, then add half the sugar to the egg yolks and beat with an electric hand mixer until pale in colour and thickened so that when you pull a spoon through it leaves a trail.

In the other bowl whisk the egg white with an electric hand whisk until stiff then add the remaining sugar and whisk until the mixture is thick and glossy.

1. Next stir the chocolate mixture into the egg yolk mixture and add the orange extract, baking powder, cocoa powder, ground almonds and fruit. Then gently fold in the egg whites mixture.

Spoon the mixture into the prepared bowl and bake on the middle shelf of the oven on a baking tray for 40-45 minutes, or until just firm to the touch. When a skewer is inserted it will come out a little sticky as the cake should have a moist fudgy centre.

Allow the pudding to cool slightly, then turn the pudding upside down onto a plate, remove the greaseproof paper and serve.  Don’t worry if the pudding deflates slightly and cracks a little.